Pasta Chips Nachos Delight (Printable)

Golden pasta chips layered with melted cheese and fresh toppings in a zesty, crunchy snack.

# What You'll Need:

→ Pasta Chips

01 - 9 oz rigatoni or penne pasta
02 - 1 tbsp olive oil
03 - 1/2 tsp garlic powder
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper

→ Cheese & Toppings

07 - 1 cup shredded cheddar cheese
08 - 1/2 cup shredded mozzarella cheese
09 - 1 medium tomato, diced
10 - 1 small red onion, finely chopped
11 - 1 small jalapeño, thinly sliced (optional)
12 - 2 tbsp fresh cilantro, chopped
13 - 1 small avocado, diced

→ Zesty Sauce

14 - 1/2 cup sour cream
15 - 2 tbsp mayonnaise
16 - Juice of 1/2 lime
17 - 1/2 tsp chili powder
18 - Salt and pepper, to taste

# How To Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Boil pasta in salted water until just al dente, approximately 2 minutes less than package directions. Drain thoroughly and dry with a clean towel.
03 - Combine cooked pasta with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
04 - Spread pasta in a single layer on the prepared baking sheet. Bake for 18–22 minutes, flipping once midway, until golden and crisp. Allow to cool for 5 minutes.
05 - Whisk together sour cream, mayonnaise, lime juice, chili powder, salt, and pepper in a small bowl. Set aside.
06 - On an oven-safe platter or skillet, place half the baked pasta chips and sprinkle with half the cheeses. Top with remaining chips and cheese.
07 - Return to the oven for 3–5 minutes until cheese melts and bubbles.
08 - Garnish with diced tomato, red onion, jalapeño, cilantro, and avocado. Drizzle with the prepared zesty sauce and serve immediately.

# Expert Suggestions:

01 -
  • It tastes like nachos and feels like party food, but it's actually just clever pasta with about thirty minutes of your time.
  • You can prep everything ahead and assemble right before guests arrive, which means you get to actually enjoy the moment instead of being stuck in the kitchen.
  • It's naturally vegetarian, endlessly customizable, and somehow makes people smile when they realize it's pasta.
02 -
  • Don't skip the step of patting the pasta dry after draining because any moisture trapped on the surface will turn your chips chewy instead of crispy, and that's the whole point.
  • The sauce can be made hours ahead and refrigerated, and the chips can be baked a few hours early and kept in an airtight container, so assemble only when you're ready to eat.
  • If your oven runs hot or cold, keep an eye on the first bake because some chips cook faster than others, and the ones on the edges might crisp before the middle ones do.
03 -
  • If you want even more crunch, try air-frying the pasta at 200°C for 12 to 15 minutes instead of baking, flipping halfway, and you'll get an almost-chip-bag texture that's hard to stop eating.
  • Make a double batch of the zesty sauce because people will want to drizzle more on than you planned, and there's no shame in having extra.
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